Recipe

Vegan Pasta Salad

This vegan pasta salad has a delicious pesto made from olives and parsley, which go perfectly with cherry tomatoes, fresh broccoli, red onion, and chickpeas. It's a great vegan dish to bring to a party or for meal-prepping lunches for the week!

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Vegan Pasta Salad
Yield
30 servings
Prep
20 minutes

Ingredients

For The Pesto

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 servings.

  • 16 ounces pasta cooked - bowties or fusili work well
  • 1 cup broccoli chopped finely
  • 1/2 cup red onion sliced thinly
  • 1/2 cup cherry tomatoes halved
  • 15 oz (1 can) chickpeas rinsed & drained
  • 1 Tbsp apple cider vinegar (other vinegar ok)
  • salt & pepper to taste
  • 1/2 cup parsley
  • 1/4 cup black olives
  • 1 tsp garlic minced
  • 1 tsp oregano
  • 1/4 cup olive oil

Instructions

  1. Cook pasta according to package instructions, slice veggies, and rinse & drain chickpeas.
  2. In a food processor, combine parsley, olives, garlic, and oregano and process until fine. Slowly add olive oil while processor is running.
  3. In a large bowl, toss cooked pasta with veggies and pesto. Season with salt & pepper to taste. Chill, covered, for at least 30 minutes before serving.

Notes

After 1-2 days you can add another teaspoon or so of apple cider vinegar if desired.

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https://adfreecook.com/vegan-pasta-salad-with-pesto/